thepioneerwoman5.0
Spicy Cashew Shrimp
Try a new kind of stir fry: This one is made with shrimp, bell peppers, and cashews, plus a sauce with a kick!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
- ●pan
- ●skillet
📝 Preparation Steps
1
Combine the rice and 3 cups water in a medium saucepan and bring to a boil over medium-high heat. Reduce to a simmer, cover and cook until the water is absorbed, about ⏱️ 15 minutes. Remove from the heat and set aside, covered, for 10 more minutes. Fluff the rice with a fork and set aside.
2
Meanwhile, whisk the soy sauce, ginger, orange juice, vinegar, brown sugar and red pepper flakes in a small bowl; set aside.
3
Heat the sesame oil and 1 tablespoon vegetable oil in a large skillet over medium-high heat. Season the shrimp with the salt and a few grinds of pepper. Working in two batches, add the shrimp to the pan and cook, flipping halfway through, until they are just opaque and beginning to turn pink, 2 to ⏱️ 3 minutes; remove to a plate.
4
Add the remaining 1 tablespoon vegetable oil to the same skillet and heat over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until the vegetables just begin to soften, about ⏱️ 5 minutes. Pour in the soy sauce mixture.
onion, cut into chunks1
5
Bring the mixture to a boil, then reduce the heat to low and simmer until reduced slightly and starting to thicken, about ⏱️ 3 minutes. Stir in the shrimp and cashews to coat in the sauce. Serve over the rice and top with scallions.
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